Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [227]
2. Heat the grill as directed.
3. Remove and discard the white pith from the oranges (your fingers or a paring knife will work best here). Break the oranges into segments and skewer them lengthwise so that the segments don’t fall through the grill grate.
4. Cut off the spiky top and ½ inch from the base of the pineapple. Stand it upright and cut downward around the fruit to remove the peel and eyes. Cut lengthwise into quarters and slice off the core from each quarter. Set aside 2 of the quarters for another use (they can be refrigerated in a zipper-lock bag for up to 3 days and are great for snacking). Cut the remaining quarters crosswise into wedges about 1 inch thick.
5. Halve the peaches from the stem end to the blossom end and twist to separate the halves. Remove and discard the pits.
6. Peel, halve, and core the pears using a small melon baller. Immediately brush or rub with the lemon juice to prevent browning.
7. Pit and halve the cherries.
8. Brush the grill grate and coat it with oil. Put the skewered oranges and the pineapple, peaches, and pears on the grill (peaches and pears cut-side down). Cover and cook until nicely grill-marked on both sides, 2 to 6 minutes per side. The oranges will take less time; the peaches and pears should be tender and will take longer. If your grill has a temperature gauge, it should stay at around 450°F.
9. Remove the fruit to a cutting board. Dip the peaches in ice water for 1 minute, then peel off the skin while they are still warm. Let the fruit cool to room temperature, then cut into small pieces. Add the grilled fruit and cherries to the syrup in the bowl and toss gently to coat. Cover and refrigerate for at least 4 hours or up to 2 days.
10. Use a slotted spoon to transfer the fruit to martini or wine glasses and let stand for 20 minutes to take off the chill. Garnish with the mint leaves before serving.
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GETTING CREATIVE
• Vary the fruit: Replace the oranges with other citrus like tangerines or pomelos. Replace the pineapples with kiwi and the peaches with plums, nectarines, or apricots. You could also make a more tropical fruit cocktail by using papaya and mango.
• If you can’t find fresh cherries, use about ¾ cup halved maraschino cherries (stems removed).
• If you can’t find whole pineapple, use half of a peeled, cored golden pineapple. These are usually packed with pineapple juice in plastic tubs in the refrigerated produce section.
TIP
• After serving the fruit cocktail, use any leftover syrup to brush onto cakes or to serve with crêpes or pancakes.
Grilled Chocolate Fondue
Fondue has the aura of sophisticated soirees in expensive dining rooms, but it’s really just melted goo in a pot. Why not make it on the grill and serve it outside? Here, we toast cubes of pound cake on the grill and serve them with skewered bananas, kiwi, and strawberries as dippers for bittersweet chocolate fondue. The fondue itself is also cooked on the grill in a heavy-bottomed saucepan. If you prefer, you could heat the fondue mixture on the side burner of your grill or on a stovetop. Reheat the fondue over low heat on the grill (or stovetop) as necessary.
TIMING
Prep: 20 minutes (including soaking the skewers)
Grill: About 10 minutes
GRILL TOOLS AND EQUIPMENT
• Medium-heavy fondue pot, saucepan, or enameled iron pot, preferably with metal handles
• 64 short wooden skewers, soaked in water for 20 minutes
• Wide, long-handled spatula
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THE GRILL
Gas:
Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire
INGREDIENTS